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- Novak, J.S.; Sommers, C.H.; Juneja, V.K.
- Food control 2005 v.16 no.5 pp. 399
- food preservation; fresh-cut foods; heat treatment; Clostridium perfringens; food contamination; food pathogens; bacterial contamination; heat tolerance; DNA damage; spore-forming bacteria; bacterial spores; vegetative cells; microbial detection; stress tolerance
- ... A rapid method for determining the lethal effectiveness of heat on a food-borne spore-former based on the conversion of high molecular weight chromosomal DNA to lower molecular weight species was developed. DNA was isolated and purified from spores and vegetative cells of the food-borne pathogen, Clostridium perfringens, following exposure to 4, 50, 75, and 100 °C for 15 min. The DNA quality was s ...